Smooth and fluffy, these are the perfect blueberry muffins ever! This recipe is so fast and straightforward. Recent or frozen blueberries work nice!
This tried-and-true recipe is a keeper, and the one one you want when you’ve been in search of an easy, go-to blueberry muffin recipe!
Blueberry Muffin Batter
First, whisk up the moist components:
- oil (may additionally use melted butter)
- buttermilk or milk
- lemon zest (non-compulsory, however provides a stunning vibrant be aware to the muffins)
Then add the usual-suspect dry components:
- all-purpose flour
- baking powder + baking soda + salt
And blend JUST till mixed. In reality, cease a couple of stirs earlier than that. You need a couple of dry streaks all through the batter if you add the blueberries.
Recent or Frozen Blueberries
Recent OR frozen blueberries work nice on this blueberry muffin recipe.
If utilizing frozen berries, don’t thaw first!
Toss the blueberries with a teaspoon or two of flour earlier than gently stirring them into the batter.
Once more, you don’t wish to over combine right here. Not solely as a result of that may imply demise to a pleasant fluffy muffin, nevertheless it can also decimate the blueberries leaving the batter (and your soul) with unhappy, blue streaks.
Coarse Sugar: A Recipe for Craggly Tops
I extremely suggest topping the muffin batter with coarse sugar. It provides probably the most pleasant crunch and craggly prime to the muffins.
Nevertheless, the muffins will nonetheless bake up mushy, fluffy and scrumptious when you depart off the sugar.
Turbinado sugar, coarse sanding or glowing sugar, and even granulated sugar will work. Though the fine-textured granulated sugar gained’t provide the identical crunch on prime just like the coarser sugars.
The Finest Muffin Tins
These blueberry muffins bake at 375 levels. That further enhance in temperature (past the everyday “bake at 350”) helps with the proper domed muffin prime.
These muffins (and all of the muffin recipes on my website, truly) bake finest in light-colored muffin tins vs dark-coated muffin tins.
In the event you solely have a dark-coated or coloured muffin tin, cut back the oven temperature to 350 levels F.
I can’t say sufficient good issues concerning the USA model muffin tin (unsponsored, I simply actually love them). After utilizing them a couple of years in the past, I transformed utterly and removed my different ones.
They’re nonstick, every thing bakes evenly (and completely), and if this weblog put up was a love track, I’d dedicate it to these muffin tins aff. hyperlink, that’s how a lot I like them.
I like how simple and easy these blueberry muffins are. So fast and straightforward to whip up, they’ll actually be out of the oven and in your mouth in lower than an hour.
Though watch out for scorching molten blueberry craters in muffins simply out of the oven. You don’t wish to fiddle in the case of these, so mayyybbbeee allow them to cool for only a minute or two. Signed: a loving good friend with firsthand expertise and a burned tongue that will by no means get well
At first look, these muffins would possibly appear to be nothing out of the abnormal, however they are surely spectacular.
FYI: this previous (previous!) recipe for blueberry muffins is nice, and I’m positively not turning my again on it, however this new and improved recipe is a lot less complicated, and the muffins are simply as tasty.
So long as you keep in mind the three cardinal guidelines for the perfect blueberry muffins:
- Don’t over combine
- Don’t over combine
- Don’t over combine
you’ll be in fine condition and properly in your method to having fun with mushy, moist and fluffy muffins.
And for all my huckleberry loving buddies, sure, huckleberries work very properly in these muffins. I acknowledge that when and the best way to use hand-gathered huckleberries is a weighty determination, however I can testify that these muffins are price it. 😍
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The Very Finest Blueberry Muffins
- 1 cup (212 g) granulated sugar
- ½ cup neutral-flavored oil (like vegetable, canola, grapeseed)
- ½ cup milk or buttermilk
- 2 massive eggs
- 1 tablespoon contemporary lemon zest (see be aware)
- 1 teaspoon vanilla extract
- 2 cups (284 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2 cups (340 g) blueberries, contemporary or frozen (do not thaw if frozen)
- 1-2 teaspoons all-purpose flour
- ⅓ to ½ cup coarse sugar, for topping (non-compulsory)
Preheat oven to 375 levels F. Line two muffin tins with paper liners or frivolously grease with cooking spray (the recipe makes 16 muffins).
In a big bowl, whisk collectively the sugar, oil, milk (or buttermilk), eggs, lemon zest, and vanilla till well-combined.
Add the flour, baking powder, salt and baking soda and blend till a couple of dry streaks stay. Do not over combine.
Toss the blueberries with the 1-2 teaspoons flour after which add the blueberries and flour to the batter.
Stir and fold gently in order to not crush the blueberries. Combine till the batter is simply mixed. Do not over combine.
Fill muffin liners about 2/3 full and sprinkle every muffin with coarse sugar (non-compulsory).
Bake for 16-18 minutes till the tops spring again frivolously to the contact. Take away from the oven and instantly take away the muffins from the tin to chill utterly on a wire rack.
Coarse sugar: the coarse sugar for topping can be non-compulsory. I like the craggy/crackly prime it provides the muffins. You need to use turbinado or common granulated sugar instead of the coarse sugar.
Serving: 1 muffin, Energy: 209kcal, Carbohydrates: 32g, Protein: 3g, Fats: 8g, Saturated Fats: 1g, Ldl cholesterol: 24mg, Sodium: 142mg, Fiber: 1g, Sugar: 19g
Recipe Supply: from Mel’s Kitchen Cafe
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